Vegan Chocolate Chip Cookies
Once upon a time, I was a bad-ass baker. You know, one who can go toe-to-toe with the Cake Boss himself. We once entered a cookie competition among dozens of well established bakeries in the Rhode Island area. That day, we took home the “People’s Choice” award for my White Chocolate Chip Macadamia Nut Cookie. Hundreds and hundreds of people voted and they chose my cookie over some of the bakers I long admired.
Fast forward a few years, a lifestyle change, a cross country move and a baby – I don’t bake as often as I’d like to. Every so often, however, my husband nags me for cookies. Since I have yet to come across any vegan white chocolate chips, I figured I’d try my hand at vegan chocolate chip cookies.
Veganizing these bad boys, at high altitude at that, was a daunting task. It’s been a lot of trial and error but finally I found the missing ingredient: Aquafaba.
Aqua-wha-wha you ask?
Aquafaba is another name for the juice from legumes (chickpeas). Yes, essentially bean juice. It’s a weird concept, I know, but it’s been revolutionizing the baking world for years now. There is even a whole Facebook Group with thousands of members called Aquafaba Hits or Misses. Aquafaba is magical. With the capabilities of acting as egg whites, it can be used for meringues, cookies, cakes, mayo… the possibilities are endless. Using it in place of eggs is also a lot more economical & healthier. And no, you don’t get a weird bean after taste.
This ingredient along with a flax egg combination makes for the most delectable chocolate chip cookies; the aquafaba acts as the egg whites and the fatty flax eggs acts as the yolk. The combination results in a delightful crisp on the outsides and chewy on the insides. Yum!
Eat at your own risk. If you make them, let me know your thoughts and tag #everysuperwoman on Instagram! I’d love to see your final product.
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